Chuno, Tonkatsu, Worchestershire, Takoyaki, Okonomiyaki, and Yakisoba sauces are Japanese brown sauces. Learn about their different characteristics and usage.

READ: Sosu: Delicious Brown Sauces in Japanese Cooking

Why sets Diamond Crystal Kosher Salt apart? Additive free, less sodium in volume, and light texture are just some of its best qualities.

READ: Diamond Crystal Kosher Salt

What is neutral oil? Which is the best one to use for your everyday cooking?

READ: Best Neutral Oil for Cooking

Sesame Oil is made from sesame seeds that are roasted and crushed for producing its special rich aroma. Used in salad dressing and sautéing dishes.

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Kombu is an edible kelp (seaweed) and responsible for umami. It's used in many Japanese recipes like dashi (Japanese stock), sushi rice, and hot pot.

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Doubanjiang (豆瓣酱) and La Doubanjiang (辣豆瓣酱 with chili) are bean paste made from fermented broad beans, soybeans, salt, rice, and various spices.

READ: Doubanjiang (Spicy Chili Bean Paste)

A vinegar made of sake lees, akazu red vinegar, is used in some high-end sushi restaurants. It's a labor-intensive food product and hence is pricy and rare.

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Yuba, or tofu skin, is the thin layer formed at the top when simmering soy milk. The Japanese eat yuba fresh and dried. Yuba (湯葉 “hot water leaves”), tofu skin, beancurd skin, or beancurd sheet is a food product made of soy milk. While it’s not a variety of tofu, it’s a film of coagulated ...

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